Sheet Pan Steak Fajitas

I really enjoy a sheet pan dinner. First, they are super easy to do, second, the clean up is a breeze, and third, you don’t have to babysit a bunch of pots and pans on the stove. The added bonus is that roasting food always brings out such a special deep flavor that makes sheet pan meals even more spectacular!

Today I’m sharing with you my yummy sheet pan steak fajitas! This dish is packed with flavor from all of the spices. Be sure that you use a good cut of meat for this one. I like to use flank steak. It cooks up beautifully and is so tender. Skirt steak would also be a great choice for this. Enjoy!

xoxo,

Stephanie

Be sure to check out my video tutorial of this on my YouTube channel and don’t forget to subscribe while your there!

Sheet Pan Steak Fajitas

Servings: 4
Difficulty: easy
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Ingredients

1 1/4 pounds of flank steak, sliced against the grain into 1/2 inch slices
1 yellow bell pepper, sliced into 1/4 inch slices
1 red bell pepper, sliced into 1/4 inch slices
1 orange bell pepper, sliced into 1/4 inch slices
1 medium red onion, sliced into 1/4 inch slices
3 garlic cloves, chopped
2 tablespoons of olive oil
1 teaspoon of smoked sea salt (use regular sea salt if you can’t find smoked)
1 teaspoon freshly ground pepper
2 teaspoon of chili powder
1 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/2 teaspoon of ground cumin
1/2 teaspoon of smoked paprika
lime wedges
fresh cilantro for garnish
6 inch tortillas, warmed
Sour cream

Directions

Preheat an oven to 400°F.

In a large bowl, toss together the steak, bell peppers, onion, garlic, and oil.

In a separate bowl, mix spices together well then add them to the steak and veggies. Toss everything together until evenly coated.

Cover a large baking sheet with foil and evenly spread the steak and vegetables out, in a single layer if possible, on the baking sheet.

Roast, stirring once halfway through, until the steak is cooked through and the vegetables are tender, 12 to 20 minutes depending on your desired level of doneness and veggies are cooked yet still have “bite” to them.

During the last 5 minutes of cooking time, wrap the tortillas in aluminum foil and place in the oven to heat.

Serve with lime wedges, fresh cilantro, sour cream, and any other toppings you desire.

Click here for the video tutorial of this recipe!

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